Rustic Sweet Potato Bread Sandwiches ! Fill the Bread with the filling provided in the recipe or enjoy this rustic, farm-style bread any way you like.

There is a something special about a homemade bread to which I can not really put my finger on. I have had just baked, out of the oven, bread from bakeries numerous times over the years and the taste as well as texture are never the same.

The recipe I am sharing today is more for the rustic Sweet Potato Bread than for the Sandwich filling I used.

Warm, minutes out of the oven with a thick spread of butter ..mmm, heavenly !

The bread rises quite high and it is huge. But I still insisted on slicing where the bottom part and the “cap” of the bread meets – hence my lopsided looking sandwiches !

We loved this dense Sweet Potato Bread so much that I can not wait to make it again. However I will slice it differently next time.

**Instead of slicing in half as I did, I think to slice the bread in long thinner slices would be much better.

Anyhow, whichever way you decide to slice the bread, you can use any kind of filling, but I have to be honest, the filling below is super delicious.

You have to have 450 grams ( one pound ) of mashed Sweet Potatoes, so rather cook an extra Sweet Potato and have a little more than not enough as the weight does reduce when cooking and that is the one ingredient which you need enough of in this recipe.

Rustic Sweet Potato Bread Sandwiches

Rustic Sweet Potato Bread Sandwiches

Linda Nortje

Rustic Sweet Potato Bread Sandwiches ! Fill the Bread with the filling provided in the recipe or enjoy this rustic, farm-style bread any way you like.

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Course Light Dinner, Lunch, Snack

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Rising Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 People

Ingredients

  

1x2x3x

SWEET POTATO BREAD:

• 450 g Sweet Potatoes peeled, cubed
• 4 ½ cups Milk divided
• 8 cups Flour
• 1 TB Salt
• 1 TB Instant Yeast
• Olive Oil extra virgin

SANDWICH FILLING:

• 1 ½ cups Rosa Tomatoes halved and/or whole
• 2 TB Olive Oil extra virgin
• 1 t Maldon Sea Salt
• ⅔ cup Basil Pesto
• 8 slices Mozzarella Cheese
• 12 slices Parma Ham

Instructions

 

SWEET POTATO BREAD:

• Cook the Sweet Potatoes in 2 cups Milk until soft – add remaining Milk and mash together – place in a large mixing bowl
• Combine the Flour, Salt and Yeast – pour over the mashed Sweet Potatoes – mix and knead 15 minutes – form into a ball
• Line a loose bottom pan with baking paper and pre-heat the oven to 180 deg C (350 deg F)
• Rub Olive Oil over the kneaded ball of dough and place in the prepared pan – cover loosely with cling wrap and let rise 30 minutes – bake bread 45 – 50 minutes or until the bread sounds hollow when you knock on it – remove from the oven, let cool 10 minutes in the pan and then transfer the baked bread to a cooling rack

SANDWICH FILLING:

• Meanwhile, increase the oven temperature to 200 deg C (400 deg F)
• Place the Tomatoes on a baking sheet – drizzle with Oil and sprinkle over the Sea Salt – roast 20 minutes until starting to burst – remove from the oven and let cool
• TO ASSEMBLE SANDWICH: Slice the Bread in half, as you would a burger bun, spread the Basil Pesto over the bottom half, followed by the Mozzarella, roasted Tomatoes and Parma Ham – replace top of Bread and slice into servings

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA

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